1. Halve the hazelnuts. If you prefer unsalted nuts, use plain hazelnuts and toast them for 3-4 minutes in a non-stick pan. Let them cool.
2. In a nice salad bowl, combine the wild rocket leaves, spinach, pomegranate seeds, figs cut into pieces, hazelnuts, pecans, dried cranberries, and goat cheese cut into pieces.
3. In a jar with a tight-fitting lid, combine the olive oil, pomegranate syrup, and salt. Shake well and drizzle the dressing over the salad.
